摘要
猪肉干具有丰富的营养和独特的口感,受到消费者喜爱。该实验在前期关于不同天然防腐剂在不同口味猪肉干中的适用性研究基础上,应用加速货架期测试法(accelerated shelf life testing,ASLT)对储藏过程中的关键品质指标如微生物指标(菌落总数、大肠菌群、金黄色葡萄球菌、沙门氏菌、志贺氏菌)、挥发性盐基氮、感官评分进行检测,并通过Q_(10)货架期预测模型对含有不同天然复配防腐剂的不同口味猪肉干的货架期进行预测。发现添加茶多酚与乳酸链球菌素(Nisin)的五香味猪肉干在30℃储藏条件下的货架期为111 d,在40℃储藏条件下的货架期为48 d,通过Q_(10)货架期预测模型预测五香味猪肉干在常温20℃下的货架期为255 d。添加溶菌酶与Nisin的烧烤味猪肉干在30℃储藏条件下的货架期为120 d,在40℃储藏条件下的货架期为69 d,通过Q_(10)货架期预测模型预测烧烤味猪肉干在常温20℃下的货架期为204 d。添加茶多酚与Nisin的麻辣味猪肉干在30℃储藏条件下的货架期为132 d,在40℃储藏条件下的货架期为75 d,通过Q_(10)货架期预测模型预测麻辣味猪肉干在常温20℃下的货架期为238 d,很大程度上媲美了添加化学防腐剂的猪肉干。
Pork jerky has rich nutrition and unique taste and is favored by consumers.Based on previous research on the applicability of different natural preservatives in different flavors of pork jerky,in this experiment,the accelerated shelf life testing(ASLT)is used to detect the key quality indexes such as microbial indexes(total number of colonies,coliforms,Staphylococcus aureus,Salmonella,Shigella),total volatile basic nitrogen,sensory score,and Q_(10)shelf life prediction model is used to predict the shelf life of different flavors of pork jerky with different natural preservatives.It is found that the shelf life of pork jerky with five-spices flavor added with tea polyphenols and Nisin is 111 d at 30℃and 48 d at 40℃.Through Q_(10)shelf life prediction model,it is predicted that the shelf life of pork jerky with five-spices flavor is 255 d at the room temperature of 20℃.The shelf life of pork jerky with roasting flavor added with lysozyme and Nisin is 120 d at 30℃and 69 d at 40℃.Through Q_(10)shelf life prediction model,it is predicted that the shelf life of pork jerky with roasting flavor is 204 d at the room temperature of 20℃.The shelf life of pork jerky with spicy flavor added with tea polyphenols and Nisin is 132 d at 30℃and 75 d at 40℃.Through Q_(10)shelf life prediction model,it is predicted that the shelf life of pork jerky with spicy flavor is 238 d at the room temperature of 20℃.To a large extent,it's comparable to pork jerky added with chemical preservatives.
作者
赵长青
张益卓
冉光雨
方春玉
赵兴秀
ZHAO Chang-qing;ZHANG Yi-zhuo;RAN Guang-yu;FANG Chun-yu;ZHAO Xing-xiu(College of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000,China)
出处
《中国调味品》
CAS
北大核心
2023年第11期31-36,共6页
China Condiment
基金
四川省科技厅项目(2019YFG0169)。
关键词
猪肉干
天然防腐剂
货架期
微生物指标
pork jerky
natural preservative
shelf life
microorganism index
